Yvanez F. auteur aut IRD Madodé Y.E. auteur aut IRD Ezin R. auteur aut IRD Mouquet Rivier Claire auteur aut IRD Rivier M. auteur aut IRD Delpech C. auteur aut IRD Chapron Morgane auteur aut IRD Grondin Guillaume auteur aut IRD Arnaud E. auteur aut IRD text journalArticle eng text/pdf reformatted digital access The study focuses on the processing of cowpeas into Ata doughnuts in Benin, with the aim of improving the work of women processors. Traditionally, cowpeas are dehulled manually using water, a tedious and time-consuming step. Two innovative products have been developed using the dry method: partially dehulled cotyledons and flour made from these cotyledons. The use of these products, and in particular the flour, simplifies the doughnut-making process and reduces water consumption, but with higher material losses. Sensory tests and nutritional analyses show promising results, although adjustments are still needed, particularly to the alpha-galactoside content of the flour. These innovations are helping to improve processing methods and add value to local products, thereby supporting food security and the local economy. specialized BENIN COTONOU NIGERIA 076 054 094 99 24-34 2025 1958-5853 https://www.documentation.ird.fr/hor/fdi:010094595 1958-5853 [F B010094595] https://www.documentation.ird.fr/hor/fdi:010094595 https://horizon.documentation.ird.fr/exl-doc/pleins_textes/2025-08/010094595.pdf IRD - Base Horizon / Pleins textes 2025-07-31 2025-08-06 fdi:010094595 fre